Preheat oven to 400ºF.

Place chicken in a bowl and toss with lemon juice, chopped basil, smoked paprika, lemon pepper, and garlic powder. Toss well to coat.

Heat extra virgin olive oil and butter in a large oven-safe skillet over medium heat. Add chicken legs and cook until golden-brown for about 5-6 minutes. Turn and cook for 1 minute. Transfer to a plate.

Add onions and garlic to that same pan. Cook until softened, for about 5 minutes or until onions are translucent. Stir in wild rice and let rice toast for about 1 to 2 minutes. Add broth and stir.

Nestle chicken legs back into pan, cover, bring to a boil, and transfer pan to the oven. Cook for 35 minutes. Then, uncover and cook for an additional 15 to 20 minutes, until the rice is tender.

*If you notice the rice starting to dry out towards the end of cooking, add more broth.

When done, garnish with lemon slices and fresh basil, if desired.